Amazing Pancake Recipes

Pancakes your Kids will Love

There is nothing better than warm pancakes in the morning. Kids simply adore pancakes, but they are not the only one. Most adults love them too, especially those with rich fillings or creams.

We are bringing you some of the most delicious pancake recipes your kids will simply adore.

Banana Pancakes

Dairy-free pancakes for kids with dairy allergies. So simple to make, yet quite delicious.
Serves: 5 pancakes
Time: 15 minutes

1 cup whole wheat flour
1 teaspoon baking soda, aluminum-free
½ tablespoon chia seeds, ground
½ tablespoon water
1 cup almond milk
½ cup sparkling water
¾ cup blueberries, fresh
1 banana

Combine the water and chia seeds in a bowl; place aside.
In a large bowl combine the wheat flour, baking soda, and chia seeds mix.
Mash the banana in a separate bowl. Stir in the soy milk and sparkling water; mix until smooth. Fold the mixture into the flour mix and stir to combine.
Heat a non-stick skillet over medium-high heat; pour ¼ cup batter into skillet and flatten with the back of the spoon. Sprinkle with blueberries and cook until bubbles appear. Flip and cook for 1-2 minutes. Repeat with remaining batter. Serve the pancakes while still hot.

Cocoa Pancakes

Gluten-free, dairy-free, soy free pancakes for kids with food allergies, but also for all those who enjoy the rich cocoa flavor.
Serves: 2
Time: 10 minutes
3 tablespoons raw cocoa
1 tablespoon coconut oil, melted
3 eggs
2 tablespoons brown sugar
2 bananas, mashed

Place the banana mash in food blender; add eggs and pulse until smooth.
Add cocoa powder, sugar, and coconut oil; process until blended thoroughly.
Heat a non-stick skillet over medium-high heat. Add 3-4 tablespoons of batter into skillet and cook for 4 minutes. Flip and cook for 2 minutes more.
Serve after.
NOTE: Instead cacao you can use melted chocolate. In that case add 1 ½ tablespoons flour.

Allergy-Free Red Velvet Pancakes

Red velvet pancakes made with natural ingredients and without food coloring. Instead, we are using beetroot puree for a healthy breakfast option.
Serving: 4
Time: 10 minutes
½ cup coconut flour + 1 tablespoon
4 eggs
2 teaspoons coconut oil, melted
1 teaspoon vanilla extract
2 tablespoons raw beetroot puree
1 teaspoon cocoa powder
1 teaspoon cinnamon
1 tablespoon raw honey
2 tablespoons coconut milk

For the glaze:
1 can full-fat coconut milk, refrigerated for 6 hours
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 tablespoons raw honey

Coconut cream:
Open the can and scrape out the cream to the medium bowl.
Add the cinnamon, vanilla, and raw honey.
Whip the cream with an electric whisk, until fluffy. Set in the refrigerator until ready to use.
Preparing the pancakes:
Place all ingredients in a food processor; pulse until smooth.
Drop ¼ mixture onto heated, oiled non-stick pan and cook until bubbles appear, for 3 minutes.
Flip to other side and cook for 2 minutes more.
Serve immediately with cream on top.

Apricot Confetti Pancakes

Colorful pancakes for playful mornings. The pancakes are allergen-free, so if you have the kid suffering from celiac disease or lactose intolerant, then you should surprise your kid with these cheerful pancakes.
Servings: 4
Time: 10 minutes
1 cup almond flour
2 eggs
1 teaspoon honey
½ cup dried apricots, chopped
1 teaspoon grape seed oil
Small pinch of salt
¼ cup water
1 tablespoon sprinkles, colorful ones

Whisk the eggs, flour, honey, water, and salt in a bowl until smooth.
Heat oil in non-stick skillet over medium heat.
Drop batter with a large spoon onto the skillet and sprinkle with chopped apricots and sprinkles.
Cook until bubbles form, for 3-4 minutes and carefully flip to another side; cook for 3 minutes more.
Repeat with remaining batter and apricots.
Serve while still warm.

See more breakfast recipes here.

Breakfast Cookbook